Chocolate Raspberry Sundae Topping

1. 1

   Prepare canner, jars and lids.

2. 2

   In a medium glass bowl, combine cocoa powder and pectin, stirring until evenly blended.

3. 3

   Set aside.

4. 4

   In a large saucepan placed crushed raspberries and lemon juice.

5. 5

   Whisk in pectin mixture until dissolved.

6. 6

   Bring to a boil over high heat, stirring frequently.

7. 7

   Add sugar all at once and return to a full rolling boil, stirring constantly.

8. 8

   Boil hard for 1 minute, stirring constantly.

9. 9

   Remove from heat and skim off foam.

10. 10

    Ladle hot sundae topper into hot jars, leaving 1/4 in headspace.

11. 11

    Remove air bubbles, wipe rim and place lids and rings.

12. 12

    Put into canner and process for 10 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.